How to Exit the Sabbath Feature
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Temp Recall Hi/Lo
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Touch the Clear/Offpad.
If the oxen is cooking, wait tot a landom
dela} period of approximatel} 30
seconds to 1 minute, until onl} D is in
the display.
Touch and hold both the Bake and
Broil Hi/Lo pads, at the same time,
until the displa? sho_vs SE
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Tap the Clock pad until ONor OFF
appears in the display. ON indicates that
the oven will autom aficMly mm off after
12 hours. OFFindicates flaat the oxvn
will not automatically mrn off. See
the Special Features section J_)r an
e×planafion of the 12Hour Shut-Off
J_'atm-e.
[_] Touch the Start/On pad.
NOTE:/fa power outage occurred while the oven was
in Sabbath, the oven will automatlba//y turn off and stay
off even when the power returns. Theoven control
must be reset
Adjust the oven thermostat--Do # yourself!
Youmay find that your new oven cooks differently than the one it replaced. Use your new oven for a few
weeks to become more familiar with it. If you still think your new oven is too hot or too cold, you can adjust
the thermostat yourself.
Do not use thermometers, such as those found in grocery stores, to check the temperature setting of your oven.
These thermometers may vary 20-40 degrees.
NOTE" This adjustment will not affect the broiling or the self-cleaning temperatures. The adjustment will be
retained in memory after a power failure.
Temp Recall Hi/Lo
Temp Recoil
('-Start_
[.._ On_)
To Adjust the Thermostat
[77 Touch the Bake and Broil Hi/Lo pads
at the same Ome unO1 the display
shows SE
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Touch the Bake pad. A two-digit
number shows in the display:
The oven temperature can be
adjusted up to (+) 35°F hotter or (-)
35°F coole_. Touch the + pad to
increase the temperature in 1-degree
increments.
Touch the - pad to decrease the
temperature in 1-degree increments.
_(_qlen you have made the
adjusm3ent, touch the Start/On pad
to go back to the 0me of day display.
Use your oven as you would
normall):
NOTE:Thisadjustmentwill notaffectthebroiling
orself-cleaningtemperatures.It will beretained
inmemoryafterapowerfailure.
Thetype ofmargarine will affect bakingperformance!
Most recipes for baking have been developed using high-fat products such as butter or margarine (80%fat). If you
decrease the fat, the recipe may not give the same results as with a higher-fat product.
Recipe failure can result ff cakes, pies, pastries, cookies or candies are made with low-fat spreads. The lower the fat
content of a spread product, the more noticeable these differences become.
Federal standards require products labeled "margarine" m contain at least 80% fat by weight. I,ow-fat spreads,
on the other hand, contain less fat and more wamL The high moisture conmnt of these spreads affects the
mxture and flavor of baked goods. For best results with your old favorim recipes, use margarine, butter or
stick spreads containing at least 70% vegetable oil.
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